Recipe - Cheese Tortellini With Red Pepper Dressing

16 ounce Tortellini, cheesefilled;
fresh, spinach dough
2 teaspoon Extra virgin olive oil
One half pound Spinach; or
Mixed salad greens
RED PEPPER DRESSING; as
follows
7 One half ounce Roasted red peppers; drained
(or roast 3 peppers)
3 tablespoon Sherry vinegar
2 Cloves garlic
1 tablespoon Chopped fresh basil
2 teaspoon Sugar
1 tablespoon Extra virgin olive oil
Salt and pepper; to taste

Directions: This salad can be held for several hours, up to 1 day, by
refrigerating tortellini and dressing in separate airtight containers. Wrap
greens in moist paper toweling, place in plastic bag and refrigerate.
1. Prepare Salad: Cook tortellini in large pot of boiling salted water
until just done. Drain and rinse thoroughly to cool. Place in large mixing
bowl and toss with olive oil.
2. Prepare Dressing: Combine red peppers, vinegar garlic, basil and sugar
in blender or food processor. Blend until smooth. Pour into bowl and whisk
in olive oil.
3. Serve at room temperature. Mix dressing and pour over tortellini and
toss. Arrange spinach on platter or individual salad plates. Mound
tortellini on top of spinach. [479 calories, 9 g fat] VARIATIONS:
Use Balsamic vinegar instead of the sherry vinegar.
Use 1 tablespoon chopped fresh parsley and 1 teaspoon chopped fresh basil
instead of all basil.
Use more than one color roasted bell peppers.

Vermont: Chapters Publishing Ltd.
Posted to MCRecipe Digest V1 #213

Date: Thu, 22 Aug 1996 19:58:45 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : "While the water for the pasta boils, prepare the dressing and
wash the spinach or salad greens. The roasted red pepper salad
dressing is delicious on green salads, also."